Week 2 of the farm share is here, and I have to admit I was pretty intimidated by this one. Last week I said I was drowning in vegetables and this week I was drowning in dark green leafy vegetables (not a bad thing in either case). I revisited the thought of purchasing a juicer but decided that is a better item for my Christmas list.
The strategy? Start with the greens likely to go bad first. The hearty greens, like kale and chard, had a better chance of lasting through the week. They also are better to sauté and freeze, so in the worst case scenario I could resort to that. So I attacked the red leaf and romaine lettuce first, with the spinach, chard, and kale on the back burner (or should I say, back saute pan!).
Here’s what this week’s box (pictured above) turned into:
Pizza with a garlic scape and parsley pesto base, topped with sautéed red kale, hot Italian sausage, and mozzarella cheese. Served with a side of mixed greens tossed in olive oil and apple cider vinegar (pictured below).
Salads of romaine and red leaf lettuce with tomatoes, steamed beets, quinoa, and onion.
Spinach smoothies, using the same recipe as last week with slight modifications. Swap the kale for spinach and add a banana (I learned the hard way last week that a banana makes all the difference!)
Sautéed rainbow chard with cilantro shrimp (using leftover sauce from last week)
A tomato, beet greens, and half of the romaine lettuce are going with me to Newport, RI this weekend – hopefully we’ll find a way to use them!
After a two week delay due to weather complications, FARM SHARE SEASON HAS ARRIVED! I have wanted a farm share for years, and I am finally the owner of one medium share from Enterprise Farm (read more about my obsession here and here). To share my farm share joy with all of you, I plan to post a short Farm Share Friday post each week, summarizing what was in my share the week before and how I used it. The plan is short and sweet, with simple descriptions of how I put the share to use. Let me know what you think as we go!
Above is a picture of my gorgeous first share – such bright, fresh colors! I’m a little scared because I already feel like I’m drowning in vegetables (in a good way, of course). I can’t wait to see what the farm has in store for the rest of the summer and fall.
So here it goes – this is how I put my share to use this week (share items are in bold):
Cilantro sauce: pulse 1 bunch of cilantro, a garlic clove, salt, pepper, lemon juice, and olive oil in a food processor. Served over pasta and chicken.
Field greens with a simple dressing of olive oil, apple cider vinegar, honey, salt, and pepper. Served with pasta and cilantro sauce. Enjoyed on my deck on Friday night with my best friends. Possibly my favorite share item this week.
Kale smoothies: steamed kale with pineapple, green apple, ice, milk, and honey.
Salads of red leaf lettuce, radishes, tomato, edamame, and quinoa. Enjoyed for lunch every day this week!
Roasted bok choy served beside pasta and meat sauce.
Slow roasted tomatoes (in the oven at 250 for 3 hours).
Do you have a farm share? What was your favorite item this week?